{"id":50548,"date":"2021-05-01T08:43:34","date_gmt":"2021-05-01T13:43:34","guid":{"rendered":"https:\/\/wbcboxing.com\/?p=50548"},"modified":"2021-04-30T15:45:08","modified_gmt":"2021-04-30T20:45:08","slug":"wbc-nutrition-committee-go-to-foods","status":"publish","type":"post","link":"https:\/\/wbcboxing.com\/en\/wbc-nutrition-committee-go-to-foods\/","title":{"rendered":"WBC Nutrition Committee: Go to Foods \u00a0"},"content":{"rendered":"

WBC Nutrition Committee: Go to Foods \u00a0<\/b><\/h2>\n

Dr. Philip Goglia; WBC Nutrition Committee Chairman<\/em><\/p>\n

FATTY FISH:<\/b>\u00a0Like salmon, black cod, arctic char and sea bass. These fish choices are high fat species. Using high fat fish as a dinner choice increases the amount of omega fatty acids consumed at night, the result is a deeper sleep, increased growth hormone release and reduction of inflammation.<\/p>\n

LEAN RED MEAT LIKE FILET MIGNON OR FLANK STEAK:<\/b>\u00a0lean red meats consumed at night will provide a huge energy benefit the following day for early morning training. As well red meat is a source of iron that will increase hematocrit levels (the oxygen count in your red cells) resulting in improved endurance capacity for your cardiovascular training sessions.<\/p>\n

SINGLE INGREDIENT STARCHES:<\/b>\u00a0potatoes, rice brown or white\u2026 yes both (lol), yams, sweet potatoes (yes they are different\u2026 look it up) \u2026 that\u2019s funny\u2026 oatmeal, oat flakes, quinoa, lentils ect. One ingredient starches are your energy source friend, many of which have anti-inflammatory benefits. Stay away from multi-ingredient starches like breads, muffins, bagels, cakes, whole wheat breads, sandwich breads, all of which contain yeast, mold and gluten and are highly inflammatory adversely affecting digestion energy levels and body fat utilization.<\/p>\n

POULTRY LIKE CHICKEN AND TURKEY:\u00a0<\/b>lean meats like chicken and turkey breast are a great source protein for tissue repair. It is important that you prepare your protein correctly \u2013 no fried meats \u2013 make sure that all of the skin is off before cooking \u2013 broiling, grilling, poaching, steaming and baking is best. Use dry rubs and spices for a variety of flavorings<\/p>\n

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WBC Nutrition Committee: Go to Foods \u00a0 Dr. Philip Goglia; WBC Nutrition Committee Chairman FATTY FISH:\u00a0Like salmon, black cod, arctic char and sea bass. These fish [\u2026]<\/span><\/p>\n

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